All it took was a couple of recent trips to Ikea and reading the book A Man Called Ove (pronounced Oovay) for me to crave some good ol’ Swedish meatballs! Now, I don’t think I’ve ever met a meatball I didn’t like, and this recipe below is absolutely no exception. My family devoured this one-dish dinner, and it even had my 9-year-old asking for thirds. And luckily, this is another easy one that can be thrown together in no time at all on any busy weeknight. But if you’re really smart, you’ll double it and enjoy the leftovers for lunch! :) Swedish Meatballs Servings: 4 Print Ingredients 1 tablespoon butter or olive oil 1/2 cup onion minced 1/2 pound ground beef 1/2 pound ground pork 1/4 cup whole-wheat breadcrumbs 1/4 cup heavy cream 1/2 teaspoon salt 1/4 teaspoon pepper 1 pinch allspice 5 large carrots peeled and cut into 1-inch chunks 2 tablespoons whole-wheat flour 1 1/2 cups broth beef, chicken, or veggie 1/2 cup heavy cream 1/2 teaspoon soy sauce salt to taste pepper to taste Instructions In a large skillet over medium heat, melt the butter. Cook the onions while stirring occasionally until they begin to soften, 2 or 3 minutes. Dump the cooked onions into a large bowl along with the beef, pork, breadcrumbs, 1/4 cup heavy cream, and spices. Mix well by hand and form into 1 1/2 inch meatballs. Turn the skillet to medium high and add the meatballs and carrots. Cook until the meatballs are brown and almost crispy on all sides, about 5 to 6 minutes. Sprinkle the flour over top and cook while stirring for another minute to allow it to absorb. Pour in the broth, 1/2 cup cream, and soy sauce and bring to a boil while scraping the brown bits off the […]
We had our annual Holiday Dinner over the weekend with our lovely team, and it was a fun time as always. I provided the main dish – Asian Glazed Fish – and here is the recipe along with some other cooking inspiration.
I’m excited to share a yummy new recipe with you today – Japanese Meatball & Ramen Bowls! It’s a dish that I first had thanks to one of my Blue Apron boxes a few months ago, and it was a BIG hit with my whole family.
I’ve got a fun summer kitchen project for you that might just get your kids to try some new veggies! Not only are these Veggie Spring Rolls fun to make, but you’ll end up eating the entire rainbow in one meal.
These Pork and Peach Kabobs turned out to be a huge hit, and, even if peaches aren’t yet available where you live, this simple teriyaki glaze would be fabulous just on the pork or almost anything else you want to throw on the grill.
This is a fun twist on lettuce wraps that will impress your family (and company) for sure! Plus, since lentils are one of the fastest cooking pulses (see below) and it takes just minutes to cook shrimp, this could easily be a weeknight meal.
Fish cakes are one of my favorite ways to eat seafood, especially when said seafood is leftover. I used to think fish the next day was just not very appetizing (i.e. too fishy!), but then one day I turned our leftovers into fish cakes, and I have never looked back.
Today I am sharing Asian-inspired salmon cakes that can be made into large cakes for a main dish or small cakes for an appetizer to share with friends. We’ve done it both ways and love them!
It’s totally possible to have a real food Thanksgiving dinner, and this recipe is here to help. I took the standard Green Bean Casserole recipe and “real foodinized” it for you, and the outcome is just delicious! I am not going to promise it will taste exactly like the original you’ve made in years past, because I think this one will actually be even better than before.
It’s really hard to beat wholesome, pure ingredients that are lovingly put together in a homemade dish like this one. And just for the record, this is now one of my 6-year-old’s favorite vegetable recipes. She gave it a huge thumbs up and has already asked me to make it again! So holidays aside, this may very well be our new standard way to eat green beans.
For the first time ever I decided to experiment with 5-spice powder in this Asian short ribs recipe. And what better way to incorporate this flavor than in the crock pot! In case you haven’t heard me say it before – I LOVE making everything from soups to stocks to beans to dinners in my crock pot.
Preparing a delicious and nutritious meal in advance that is ready and waiting for you at dinner time, keeps your house smelling amazing all day long, and usually requires minimal cleanup after eating? I am sold. Especially on those nights when the kids have early evening extracurricular activities. Crock pot dinners are the way to go in my opinion!
Another great thing about this recipe, as with most Asian dishes in general, is that in case someone in your family has an allergy or sensitivity it does not contain any gluten or dairy, as long as a gluten-free soy sauce is used. You could also omit (or replace) the soy sauce topping for anyone who can’t eat soy. Oh, and while we are on the topic, there are no nuts in this recipe either. So there you go…this is officially an allergy-friendly dish that everyone can enjoy together!
Like most people who often cook from scratch, I am just used to peeling and chopping all my own vegetables, making my own dough, and – not to be overlooked – doing lots of dishes! So when I recently decided I’d like to try making a “real food” coleslaw dish, I looked at the green and purple cabbages in the produce section of the supermarket and thought 2 heads of cabbage was an awful lot to buy (and chop up) for one small colorful dish of coleslaw. I asked the produce manager if he could cut the cabbages in half for me when he pointed me in the direction of pre-cut, bagged cabbages just for the purpose of making coleslaw – duh! I am so used to not being able to buy “convenience” food anymore that it didn’t even dawn on me to buy these ingredients pre-cut and ready to go. What a time saver (and a more appropriate amount of food)!
I may be late to the party, but I am just now discovering how incredibly convenient frozen vegetables are. My default has always been fresh veggies, but, according to Michael Pollan in his book In Defense of Food, “Freezing does not significantly diminish the nutritional value of produce” [like canning does] because the crops are picked and frozen at the peak of freshness. So in some cases – if you are comparing, let’s say, fresh blueberries flown in from another continent to local organic blueberries that you froze yourself at the height of the season – the frozen berries could possibly even be the better (i.e. more nutritious and certainly less-traveled) option out of those two choices.
So in an effort to save time I decided to try out a bag of frozen, pre-cut, mixed veggies to make a super quick and easy weeknight dinner. And let me tell you what – not having to wash, peel, and chop (and even select at the store) all the different fresh veggies in this meal was definitely a time saver – without sacrificing too much in the way of taste. When there are a lot of flavors going on, like this fried rice recipe, I find it harder to detect the difference between fresh and frozen. I will continue buying fresh veggies for simpler meals and side dishes, but it’s nice to know that frozen is a decent option when you are in a pinch!